Easy Chicken and Biscuit Pot Pie with Carrots and Celery

This chicken and biscuit pot pie is the ultimate comfort food, combining a rich, creamy filling with tender chicken and vegetables, all topped with flaky buttermilk biscuits. It’s a hearty meal that comes together quickly, perfect for busy weeknights when you crave something warm and satisfying.

The filling is made with sautéed garlic, onions, carrots and celery, then thickened with a touch of flour and cream cheese for extra richness. The biscuits bake up golden and buttery, making every bite a delight. Serve it straight from the oven for a cozy dinner the whole family will love.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and dice the carrot and onion. Slice the celery into small pieces. Mince the garlic clove.
3. Pat the chicken breast dry with paper towels and season with salt and pepper.
4. Heat 1 tablespoon of butter and the cooking oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 4-5 minutes. Remove the chicken to a plate.
5. In the same skillet, add the remaining 2 tablespoons of butter. Add the carrot, celery, onion and garlic. Cook, stirring occasionally, until softened, about 5-7 minutes.
6. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
7. Whisk in 1 cup of water, the chicken stock concentrates and dried thyme. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
8. Stir in the cream cheese until melted and smooth. Return the chicken to the skillet, along with any accumulated juices. Stir to combine.
9. Arrange the buttermilk biscuits on top of the filling, spacing them evenly. Brush the biscuits with melted butter if desired.
10. Transfer the skillet to the oven and bake until the biscuits are golden brown and the filling is bubbly, about 15-18 minutes.
11. Let cool for 5 minutes before serving.

Recipe Tips

FAQ

Can I use frozen vegetables?

Yes, you can substitute fresh carrots and celery with frozen mixed vegetables. Add them directly to the skillet without thawing.

How do I make this gluten-free?

Use a gluten-free flour blend for the roux and gluten-free biscuits. Check that the chicken stock concentrate is gluten-free.

Can I prepare this ahead of time?

You can prepare the filling up to a day in advance and refrigerate. When ready to bake, reheat the filling on the stove, then top with biscuits and bake as directed.